Cabbage Salad With The Perfect Crunch

I love the crunch of fresh, raw cabbage, but I would never consider cooking with this vegetable. That is not to say that cabbage cannot be cooked, it is just not my choice. When I was in Johannesburg to meet my new niece, my mother made Friday night supper and her meal included this lovely salad. In fact, her other guest for the evening requested that she make it. I so enjoyed this crunchy salad that I had more that one helping, and I asked her for the recipe. The one I have here is what I made but all credit must go to my mom for this.

toss the noodles, nuts and seeds together with the cabbage and the spring onions

add the dressing to the salad just before serving

My Notes

• you can substitute the seeds for your choice of seed mix• if you don’t like raw onions in your salad then add the spring onions to your dressing• if you think you are going to have left over’s then rather dress the salad after serving as this is not good the day after if it has been dressed!

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Published by Tandy

I am passionate about using regional, seasonable and sustainable produce when I cook. I live in Gordons Bay with my husband and dogs. Dave and I are busy building a house which is an adventure all in itself. Each year we visit a new place overseas to experience the food of the area. Follow along on our adventures!
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YUMMY! This is a very different salad. Will have to try it sometime. Thanx for sharing. Do you break the noodles smallish before frying them? Them almonds slithered right off your plate hey? Teehee. Love you xx PS I am not a cabbage!! PPS I love cooked cabbage but it has to be only just wilted really in salted water with nutmeg, still green, crunchy and yummilicious with butter and a bit of freshly ground white peppercorns. I’m definitely not a cabbage……but I might be quite old 🙂 xx

You’re missing out on cabbage! But maybe it depends which cabbage. I often cook spring or early autumn cabbages (loose leaved, not the tight ones) You just need to slice finely and cook it very quickly so that it keeps its crunch and add butter and lots of black pepper. Or slow baked stuffed Savoy cabbage melting into seasoned, herbed sausage meat. Or slow cooked and creamy with a guinea fowl or partridges… (better go and have breakfast!) Lots of French country food uses cabbages. And all those pak choi or bok choi when I can get them are wonderfully fresh vegetables…

thanks for all the lovely ideas! Two minute noodles are a pre packaged quick meal – basically just add water and the seasoning mix type of thing! I am sure they are available at all supermarkets but I would not buy them for anything BUT this salad 🙂